This colorful vegetable-infused version of classic latkes almost makes up for the fact that they are fried. We serve these with salad and soup, so that the fried food does not become the main event. Serve with ketchup or vegan sour cream, or eat them plain, as they are sweeter than classic latkes, due to the carrots and yams. Drain well before serving so they don’t get greasy.

Total time:60 minutes

Yield:4 servings

Mayim Bialik's Root Vegetable Latkes

Ingredients

2russet potatoes

2carrots

1sweet potato

1zucchini

1red onion

1 bunchfresh dill, minced

2scallions, sliced

1/4 cupmatzoh meal or all-purpose flour

Egg replacer equivalentof 1 egg

Pinchof baking soda

1 teaspoonsalt

1/2 teaspoonfreshly ground black pepper

1 cupvegetable oil, for frying

Cooking directions

Shred the potatoes, vegetables, and red onion and place in a strainer over a large bowl. Drain for about 15 minutes, and then discard any liquid in the bowl, leaving any remaining starch.

Add the shredded vegetables and the remaining ingredients to the bowl, and mix well.

Heat the oil in a large skillet until very hot but not smoking. Scoop up handful-size patties and place in the hot oil, spreading them into 3- to 4-inch rounds with a fork. You may need to do this in batches to avoid overcrowding the pan. Don’t flip them too much! Fry until golden, about 4 minutes on each side, and drain on paper towels or brown paper bags on a wire rack.